Slow Cooker French Dip Sandwiches

April 16, 2020 by

In case you haven’t made those hoagie buns yet… this is the perfect reason to! I’ve tried making this in the instant pot as well but honestly it really is better in the slow cooker. Some things are just better cooked low and slow. I think roast is one of those things. Besides, then your house will smell amazing all day!

If you don’t have star anise you can leave it out but add it if you can! I promise it won’t make the broth taste like licorice. But it will make it delicious! By the end of the meal everyone is usually drinking the broth, it’s so good!

Sometimes I serve these with pickled pepper rings or pepperoncinis as well.

Filed Under: Instant Pot (Pressure Cooking), Sandwiches / Wraps, Slow Cooker Tagged With: , , ,

Instant Pot (or not) Porcupine Balls

September 30, 2019 by

Porcupine balls are definitely in the top 10 meals that remind me of childhood.  They were my oldest sister’s favorite meal and I remember my Mom always made sure to make them for her birthday or when she was home visiting from college.  My Mom always made them using tomato soup for the sauce and while they were always good she agrees my homemade sauce just makes them so much better.  These are so good for blustery fall days.  I usually serve them with extra rice or potatoes and green beans.
I think using the instant pot makes them even better but they will be great cooked in a slow cooker or oven if you don’t have one.
And if porcupine balls isn’t a comfort food for you after you try them they just might be!


INSTANT POT (OR NOT) PORCUPINE BALLS with homemade sauce!

For the porcupine balls:
2 pounds lean ground beef (or 1 pound each ground beef and pork)
1 cup white rice
1 teaspoon celery salt (or kosher salt if you don’t have this)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs

For the sauce*:
2 (16 oz) cans tomato sauce
1/2 cup brown sugar
2 Tablespoons worcestershire
1 Tablespoon apple cider vinegar
1 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper

Combine all the porcupine ingredients in a large bowl until well combined.
Use a 1/4 cup measuring cup or scoop to make balls.  Place in the instant pot.
Whisk all the sauce ingredients together in same bowl and pour over the porcupine balls.
Cook on high pressure for 20 minutes and use natural pressure release for 15 minutes.

*Alternatively, you can use 2 cans tomato soup concentrate mixed with 2 cans water and 2 Tablespoons worcestershire sauce.
SLOW COOKER DIRECTIONS: Make as directed above but place in a slow cooker.  Cook on high 3-4 hours or low 6-7 hours.  I find that not all slow cookers cook at a consistent temperature across the board, so leave extra time and put on warm if they are finished early.
OVEN DIRECTIONS: Place in a large casserole with a well fitting lid (or seal well with foil).  Bake at 375 degrees for 45 minutes then uncover and cook an additional 15-20 minutes.

Filed Under: Beef, Instant Pot (Pressure Cooking), Slow Cooker

Instant Pot Beef Stew

January 23, 2017 by

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I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
This recipe could not be any easier.  Or tastier!

INSTANT POT BEEF STEW
1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
2 tsp salt
1/2 tsp pepper
2 T tomato paste
3 garlic cloves, minced
2-4 cups beef broth
2-4 cups chicken broth
1 T worcestershire
8 cups chopped vegetables*
(I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

To thicken:
3 T cornstarch
3 T water

Place everything except thickener in the Instant Pot (or other electric pressure cooker)
Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
To thicken, whisk together the cornstarch and cold water and stir in.

*Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

Why the difference in broth amount? Depends on how thick or thin you prefer your stew

Filed Under: Beef, Instant Pot (Pressure Cooking), Slow Cooker

Make Ahead Caramelized Onions

November 3, 2016 by

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I was at Cash and Carry recently (a restaurant supply store open to the public) and for some reason thought I should buy a 50 pound bag of onions.  By the time I got home I knew exactly what I was going to make with them!  We love adding caramelized onions to all kinds of things, on sandwiches, burgers, spreads, on top of biscuits, not to mention french onion soup.  My big 20 quart roaster pan fit almost half of the bag.  I used my Cuisinart to make slicing the onions quickly too.
They filled the roaster pan all the way to the top but they will cook down A LOT.
Here they are at the beginning:
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And at the end you have this!
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If you don’t have a roaster pan you could use a slow cooker, just cut enough onions to fit the size you have.  Cook for the same amount of time on high.
I put some in 8 oz containers for adding to sandwiches or smaller uses like that.
Then I put some in quart containers for making a quick french onion soup.
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Make Ahead Caramelized Onions

20 pounds onions
1/2 cup unsalted butter

Spray the roaster pan with nonstick spray. Set on 250 degrees.  Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
Cook for 7-8 hours, stirring occasionally (every hour or so).
Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
The onions should be cooked down and most the liquid evaporated.
Cool completely before putting in freezer containers.

Filed Under: Freezer, Slow Cooker

Black Bean and Sweet Potato Turkey Chili

January 2, 2013 by

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This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again.  I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead.  The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.

We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.

This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.

BLACK BEAN AND SWEET POTATO TURKEY CHILI
1 tsp olive oil
1 white onion, diced
1 bell pepper, diced (or 2 stalks celery)
1 lb ground turkey
8 oz mushrooms, minced (just over 2 cups)
2 tsp cumin
2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/2 tsp chili powder
1 T paprika
1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
28 oz can crushed tomatoes
2 15 oz cans black beans, drained and rinsed
3 1/2 cups beef broth
15 oz can pumpkin puree (I used my homemade in the freezer)
1/2 tsp cinnamon
1 T cocoa powder

For serving: Avocados, sour cream, cilantro, fresh lime juice
(We found sour cream, a little cilantro, and a lime wedge just perfect).

In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened.  Put in a slow cooker.

Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done.  Add to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine.  Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.

Let cook on high uncovered the last 30 to 60 minutes to thicken.*

*The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer.  That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.

Recipe adapted from Our Best Bites

Filed Under: Chicken / Turkey, Slow Cooker, Soups / Stews

Best Ever Chili

December 1, 2010 by
I know the name of this dish is making quite the claim, but my mom insisted upon it, and since she gave birth to me I think she should be allowed her way every now and again. : )
This is, to me, a perfect fall and winter dish.  My hubby doesn’t like most chili dishes, but even he had extra helpings.  I made it for our Pumpkin Potluck this fall and when I was pouring it in our large crock pot, I thought I made too much…  Well, let’s just say it got taken care of. : )
BEST EVER CHILI
Recipe by My Stained Apron
8 oz bacon (thick sliced)
1 large onion, chopped
1 lb ground pork
1 lb ground beef
3 garlic cloves, minced
2 (15 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes*
2 (8 oz) cans tomato sauce
2 T paprika
salt and pepper, to taste
1 tsp chili or chipotle powder
1 T cumin
1 T oregano
Chop bacon and cook in a large pot.  Drain off excess fat.
Add onion and garlic and cook a few minutes until softened.
Add pork and beef and break up with a wooden spoon.  Cook until no longer pink.
Add remaining ingredients and mix well.  Simmer 1 to 3 hours (You can also put in a crockpot at this point instead of simmering on the stovetop).
*If you don’t like chunks of tomato in your chili, puree them first.
For serving: 
shredded cheddar cheese
Corn chips
sliced green onions
sour cream
lime wedges
cilantro
Filed Under: Beef, Pork, Slow Cooker

Slow Cooker Baked Potatoes

November 12, 2010 by
It’s that crazy time of year.  I know you all know what I’m talking about. (And if you don’t, I WANT YOUR SECRET!) : )
Holidays, family get-togethers, Christmas gifts to make and shop for, decorating, and so on.  It’s also my favorite time of the year.  I love the feeling of giving and gratitude in the air this time of year.  But still, things can get a bit hectic, so a meal like this one comes in awful handy.  My mom made “baked potato bar” night in our home often, and it was always a big hit.  We could each pick what we wanted on our potato and and you won’t find a cheaper ingredient!  So do what I’m doing tomorrow night- make this and give yourself a break!
SLOW COOKER BAKED POTATOES
Wrap potatoes in foil and put in slow cooker.
Cook on low for 6 to 8 hours, or until soft when pierced with a knife.
Serving suggestions:
chopped chives, red onion, or green onions
ranch dressing
sour cream
crumbled cooked bacon
shredded cheese
chili
butter
steamed chopped broccoli
a big garden salad makes a good accompaniment
Filed Under: Meatless Main Dishes, Slow Cooker Tagged With: ,

Pulled Pork (And Sandwiches)

July 26, 2010 by
 
 
It’s officially summertime.  Even though we have air conditioning, I still like to keep the oven off as much as I can. This is a very versatile recipe, you can either used the pulled pork with tacos, burritos, in sandwiches, just use your imagination and I’m sure you’ll think of lots of ways your family would enjoy it.  And you can always change the seasonings according to what you’ll be making with it, of course.
 
PULLED PORK
Recipe by My Stained Apron
 
5-8 lbs Pork shoulder 
1 tsp oregano
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
10 cloves garlic, chopped (or 2 tsp garlic powder)
1 1/2 cups water
 
Combine seasonings in a small bowl, sprinkle on all sides of pork.  Place in slow cooker (throw in garlic cloves now if using) and pour water on top.
Cook on high for 6 to 8 hours, until meat falls apart.
Use for tacos, burritos, sandwiches, etc. 
 



PULLED PORK SANDWICHES
Hoagie buns or rolls
Pulled pork
Cheese (Havarti, Muenster, etc)
 
Lay buns out on cookie sheet and toast at 400 degrees for just a few minutes.
Pile on pulled pork inside buns, place cheese on top.
Toast in oven until cheese melts.
Serve with slaw, or your favorite sandwich toppings.
 
Filed Under: Pork, Sandwiches / Wraps, Slow Cooker Tagged With: ,

Slow Cooker Beef Stroganoff

May 28, 2010 by
 
This recipe came from My Kitchen Cafe originally, and after I changed it a bit for our tastes we really like it. My husband doesn’t even like stroganoff, and this is the first recipe I’ve found he doesn’t mind. (Which is quite the stroganoff endorsement for him!)
 
SLOW COOKER BEEF STROGANOFF
2 pounds stew meat
1 tsp salt
dash pepper
2 onions, sliced
1 tsp garlic powder
1 T Worcestershire sauce
1 1/2 cups beef broth or stock (I make mine from beef base)
1 T ketchup
1/3 cup flour
6 T apple juice
8 oz sliced mushrooms
1/2 cup sour cream
egg noodles, cooked (I used 1/2 to 3/4 pound)
 
Put stew meat, salt, pepper, and onions in crock pot.
Mix garlic powder, Worcestershire, broth, and ketchup together and pour over meat.
Cook on low for 7-8 hours, or high for 4-5 hours.
Whisk flour with apple juice to make a thick but pour-able roux and stir into slowcooker along with the mushrooms.
Cook on high for 15-30 minutes. Stir in the sour cream.
Serve over egg noodles.
SOURCE: http://www.mystainedapron.com/, originally adapted from http://www.melskitchencafe.com/

Filed Under: Beef, Slow Cooker Tagged With: , , ,

Pot Roast

May 7, 2010 by
Sorry I’m cutting this a little close, but I wanted to share this AMAZING roast recipe in case you want something super easy for Mother’s Day.  The sauce that accompanies the roast is one of the best of things you’ll ever eat. I found the idea in the “The America’s Test Kitchen Family Cookbook”.  I had never thought of pureeing the vegetables with the stock.  I’m not sure why, since I’m always trying to find ways to sneak them into things! I hope you get a chance to try it soon, I don’t even like roast very often, but this? I could make every week!
 
POT ROAST
 
Roast (I usually do about 4 lbs and have leftovers for sandwiches)
3 T oil, divided
salt and pepper
2 cups chicken broth
3 bay leaves
4 cloves garlic, crushed
3 sprigs fresh thyme (or 1 T dried thyme)
3 carrots, cut in 2″ lengths
1 rib celery, cut in 2″ lengths
1 onion, large chopped
 
Heat 2 T oil in pan over medium high heat, sprinkle salt and pepper on all sides of roasts.
Sear each side of roast in hot oil.
Set roast in slow cooker.
Heat 1 T oil in same pan.
Add carrots, onion, and celery.
Cook for just a few minutes.
Lift roast up and put vegetables in bottom of slow cooker, then place roast on top of vegetables.
Add 2 cups chicken broth to pan and turn heat up to high.
Scrape up all the bits on bottom of the pan.
Boil for about 5 minutes.
Add crushed garlic, bay leaves, and thyme.
Cook for a couple minutes, then pour over roast.
Cook for about 8 hours on low or 6 on high.
Roast should be very tender and falling apart.
Move to carving board and tent with foil.
Skim fat off the top of the liquid in slow cooker as best you can and discard bay leaves.
Puree the vegetables with the liquid with an immersion blender (or in a blender or food processor.)
Serve sauce with roast.
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Filed Under: Beef, Slow Cooker Tagged With: ,